1 (17 oz.) can fruit cocktail
1/2 c. soft butter
1 1/2 c. sugar
1 tsp. vanilla
1/2 tsp. cloves
2 eggs
2 c. sifted flour
1 tsp. baking powder
1 tsp. salt
1/2 c. raisins or chopped pitted prunes

Drain fruit cocktail, saving 2 tbsp. syrup for glaze. Cream butter, sugar, vanilla and cloves. Beat in eggs. Sift flour, baking powder and salt. Blend into creamed mixture. Fold in drained fruit cocktail and raisins.

Turn into lightly greased 9x13 inch pan. Bake 25 to 30 minutes in 350 degree oven.

Brush with glaze made of reserved syrup, 1 cup powdered sugar and 1 tbsp. lemon juice. Cut into squares.